Company Cheesecake

Desserts, Recipe

Yvonne Longenecker

Blair County Dairy Princess


For Crust

  • 1/3 cup BUTTER, softened

  • 3 cups sugar

  • 1 1/4 cups graham cracker crumbs

For Filling

  • 5 8-ounce packages CREAM CHEESE softened 

  • 1 3/4 sugar

  • 3 tablespoons flour

  • 4 eggs


  • 1/4 teaspoon salt

  • 1 teaspoon lemon zest or orange zest (pick one) (when grating peel, only grate the colored part, the white part will taste bitter)

  • 1 cup SOUR CREAM for topping


Preheat oven to 325 degrees. Combine graham cracker crumbs and sugar. Blend butter into mixture and press into a 10-inch springform pan. Bake for 10 minutes. Let crust cool. Preheat oven to 450 degrees. With a mixer, beat cream cheese until smooth. Mix sugar in slowly until smooth. On slow speed add flour. Add eggs and mix until smooth. Slowly add heavy cream, lemon zest or orange zest and salt. Beat on high speed for 4 minutes. Pour filling onto crust in springform pan. Bake for 12 minutes. Reduce heat to 300 degrees and bake an additional 35 minutes. Turn off oven but leave cheesecake in oven for 30 minutes. Remove cheesecake from oven, cool on wire rack. Chill in refrigerator. When serving, remove from springform pan and top with sour cream. Serves about 12.